45F-21 |
Postharvest changes of yellow Maracuya (Passiflora edulis Sims form flavicarpa Degener) |
M. MATA1, B. Tovar1, B. E. Hernandez2, and H. S. Garcia3. (1) Lab. de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnologico # 2595, Tepic, Nay., 63175, Mexico, (2) Lab. de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, Nay., Mexico, (3) UNIDA, Instituto Tecnologico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz, Ver., 91897, Mexico Production of yellow passion fruit has increased in Nayarit, Mexico; however post-harvest studies are still needed to improve fresh handling of the fruit. In the present report we studied the effect of temperatures (13 and 25 °C) on ripening of yellow passion fruit that were harvested in two different ripening stages: fully-ripened (yellow) and half green, half yellow. Respiration rate, ethylene production rate, physiological weight loss, soluble solids, pH vales, titratable acidity and ascorbic acid concentration were monitored. Fruit stored at 25 °C showed a climacteric peak at day 7, whereas such peak was not noted in fruit kept at 13 °C, together with lower ethylene production. This decreased ethylene synthesis was apparently not enough to trigger normal ripening, but weight losses were greater than at 25 °C. Ascorbic acid levels decreased after 12 fays at 13 °C. Senesence was observed after 8 days at either stage of ripening at 25°C. Shelf life was increased for 4 additional days in fruit stored at 13 °C, suggesting that other alternatives should be explored to increase this time.
Session 45F, Fruit & Vegetable Products: Fruits (Fresh)
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